Bean Enchiladas with Chicken and Chorizo
Fud
Give a special twist to your weekly meal with this delicious recipe for Bean Enchiladas with Chicken and Chorizo, which you can serve with extra bean sauce and avocado. For this bean enchiladas recipe, make sure that the bean sauce is not too watery so that it does not soak the tortilla too much and fall apart when cut.
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Ingredients
4
Servings
  • 3 tomatoes
  • 1/4 onions
  • 1 clove garlic
  • 1/4 cups chicken broth
  • salt and pepper
  • 1 1/4 cups turkey chorizo ​​Fud®, 310 g can
  • 1/2 cups onion, finely chopped
  • 2 cups chicken, cooked and shredded
  • 1 cup black beans, cooked and with broth
  • 1/4 cups onion, grilled
  • 1 cup garlic, grilled
  • 1/2 cups cream cheese
  • 1/2 cups chicken broth
  • 1 sprig epazote
  • 1 teaspoon ground cumin
  • 12 corn tortillas
  • vegetable oil
  • sour cream, for serving
  • Fud® panela cheese, crumbled, for serving
  • avocado, for serving
Preparation
30 mins
50 mins
Low
  • For the sauce, blend the tomato with the onion, garlic, chicken broth, salt, and pepper.
  • In a skillet over medium heat, fry the FUD® turkey chorizo until golden brown. Reserve ¼ cup of the chorizo for garnish. In the same skillet, add the onion and sauté, then incorporate the chicken and the tomato sauce. Let it come to a boil and cook for about 10 minutes or until the liquid reduces. Season to taste and set aside.
  • For the bean sauce, blend the beans with their broth, the onion, garlic, cream cheese, chicken broth, epazote, and cumin. Cook the sauce in a pot over medium heat for 10 minutes or until it thickens, then remove and keep warm.
  • Fry the corn tortillas in a skillet over medium heat with a little vegetable oil for 30 seconds, just to soften them, and drain on paper towels.
  • Fill the tortillas with the chicken and close them like a quesadilla. Arrange 3 pieces on each plate and top with the bean sauce. Serve with the reserved chorizo, cream, FUD® panela cheese, and avocado.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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